Cassata Siciliana (without eggs)

In a food processor, mix cheese and sugar till the texture is smooth. Pour the mixture in a bowl and add chocolate, pistachio nuts, hazelnuts, vanilla extract, candied fruits and lemon rind. Mix it well and keep it aside.

Line a round, loose bottom cake tin with cling film.

Roll out marzipan and line the bottom and sides of the tin.

Brush the marzipan with apricot jam.

Cut the sponge cake into a round for the base to go over the marzipan and a second round for the top, ensuring its very thick and some rectangular pieces to go at the sides.

Line the cake over the bottom and sides of the marzipan.

Spoon the ricotta mixture over the cake till the top.

Place the second cake over the ricotta mixture and press further down.

Refrigerate for 5hrs.

Place a plate over the tin and turn over gently, while firmly holding the plate. The cassata should slide out easily. Peel off the cling film.

Ready to serve.